Our very favorite restaurant in Memphis is Abuelos. Not only is it a classy place with a courtyard look, the domed ceiling that looks almost like a real sky, interesting statuary, etc. but most important, the food is consistently good. I love having a choice between Mexican rice and potatoes and have always wanted to be able to reproduce the recipe at home. My efforts have always been good but there was always something missing.

This weekend, I needed to provide vegetables for a get together at a friend’s home so I decided to try once again. By golly, I think I really got close this time. You will have to forgive me but I neglected to measure everything. Unless I am baking, I tend to use the measure by sight or dump an stir methods of cooking.  I can tell you that I tried this twice – once with fresh potatoes and once with instant potatoes. Both times the quality was excellent.

PAPAS CON CHILE

Mashed potatoes (either fresh or instant)
8 ounces cream cheese
1/2 cup butter
1 can chopped green chile peppers
1 onion, chopped
1 teaspoon chopped garlic
2 cups grated cheese

Cook fresh potatoes until soft. Drain and mash with butter and cream cheese until combined. If using instant potatoes, mix with amount of boiling water called for on box, then beat in butter and cream cheese. If needed, add a little milk or cream until potatoes are the right consistency. Add onion, peppers, cheese, and garlic and mix well. Place in a casserole dish and bake at 400 degrees until top is golden brown – about 30 minutes.